Egg Tagliatelle with Ham and Peas
INGREDIENTS
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Salt and pepper
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1 pound egg tagliatelle
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3 tablespoons EVOO - Extra Virgin Olive Oil
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4 tablespoons butter
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2 large shallots, chopped
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2 large cloves garlic, chopped
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1/4 pound mild ham, cut into 1/8-inch cubes
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1/2 cup dry white wine
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1/2 cup heavy cream
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Freshly grated nutmeg
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1/2 cup thawed frozen or blanched fresh peas
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3 to 4 tablespoons chopped fresh tarragon
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Grated Parmigiano-Reggiano, for tossing and topping
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